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The most perfect and moist spiced carrot cake cupcakes with a white chocolate cream cheese frosting! These became one of my favorite cupcakes with the first bite!
I am majorly obsessed with carrot cake. It is easily one of my favorites. If you can hide a vegetable in a cake and it is still delicious, it is a winner in my book. Plus I love to see the kids devour them and say they are the best cupcake they have ever had. Little do they know that their are carrots in them. Gotta get their veggies in somehow. 😉
Since it is feeling a little more like spring outside and Easter is right around the corner, I wanted to make a fun and delicious treat. I prefer making cupcakes over a cake because it is just so nice having them in individual servings. Plus they look so cute don’t they?
Let me just let you in on a little secret. These will be the most delicious and moist carrot cake cupcakes that you will ever make! Everything about these cupcakes were amazing and the spices inside were perfect.
BUT just when you think the cupcake couldn’t turn out any better…. the White Chocolate Cream Cheese Frosting takes these cupcakes to a whole different level. I love cream cheese frosting as it is but when you add white chocolate to it?? Oh.my.gosh.
You guys are going to be just as obsessed over these cupcakes as our family was! You will love everything about them especially the pile of white chocolate cream cheese frosting on top!
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Carrot Cake Cupcakes with White Chocolate Cream Cheese Frosting
Ingredients
- 4 eggs
- 2 cups granulated sugar
- 1 cup canola oil
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground allspice
- ½ teaspoon salt
- 3 cups grated carrots
- ½ cup chopped pecans, or walnuts
White Chocolate Cream Cheese Frosting:
- 2 ounces white chocolate
- 1 (8-ounce) block softened cream cheese
- ½ cup unsalted butter
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 4 cups confectioners sugar
- chopped pecans for garnish
Instructions
- Preheat oven to 325 degrees Fahrenheit and line a cupcake tin with 12 cupcake liners.
- In a large bowl, whisk the 4 eggs, 2 cups granulated sugar, and 1 cup canola oil. In a separate bowl combine the 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground allspice, and ½ teaspoon salt.
- gradually whisk the flour mixture into the egg mixture. Add in the 3 cups grated carrots and ½ cup chopped pecans, and stir to combine.
- Fill the cupcake liners ⅔ of the way full and bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Let cool for 5 minutes and remove them from the tin.
White Chocolate Cream Cheese Frosting
- In a small microwave-safe bowl, melt 2 ounces white chocolate by heating in the microwave in 30-second intervals stirring well between heatings until smooth. Set aside to cool slightly but not harden.
- In a large bowl whisk together the 1 (8-ounce) block softened cream cheese and ½ cup unsalted butter until smooth. Whisk in the melted white chocolate, 2 tablespoons heavy cream, and 1 teaspoon vanilla extract. Slowly whisk in the 4 cups confectioners sugar until fluffy and smooth.
- Frost the cooled cupcakes with the frosting and to with chopped pecans for garnish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you know how long I would cook this as a cake??
oh I would just love these!